Pork Fried Rice

Make the Chinese restaurant favorite right at home.

By The Editors

Great Food, All Day Long: Cook Splendidly, Eat Smart by Maya Angelou

Great Food, All Day Long

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This Chinese restaurant staple is easy — and much healthier — when you make it at home. From Great Food, All Day Long: Cook Splendidly, Eat Smart (Random House), the second cookbook from acclaimed author and cultural icon Maya Angelou, this version will wow your family, using little more than a good pan and a few wholesome ingredients.

2 tablespoons soy sauce
1 onion, chopped
3 green scallion tops, chopped
2 garlic cloves, minced
2 1/4 teaspoons canola oil
2 eggs
1 cup cooked pork, cut into small dice
2 cups cold cooked rice
One 8-ounce can sliced mushrooms, drained and diced

1. Whisk together the soy sauce and 2 tablespoons water in a small bowl until blended. Set aside.

2. In a large nonstick skillet, sauté the chopped onion, scallion tops, and garlic in 1 teaspoon of oil on moderate heat. Fry until soft and translucent.

3. Remove the onion and garlic mixture to a bowl and set aside.

4. In the same skillet, heat 1/4 teaspoon oil, beat the eggs, and fry until cooked through completely, tilting the pan so that the eggs evenly cover the bottom.

5. Remove the eggs from the pan and set aside. Once cooled to room temperature, cut the egg into 1/2-inch ribbons.

6. Heat the remaining 1 teaspoon oil in the frying pan. Add the diced pork, the rice, mushrooms, and soy mixture, and MSG if using, and cook until heated completely. Add the onion and garlic mixture and egg ribbons. Stir thoroughly, and serve immediately.

Serves 4

Excerpted from Great Food, All Day Long: Cook Splendidly, Eat Smart by Maya Angelou Copyright © 2010 by Maya Angelou. Excerpted by permission of Random House Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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